It all began with a dream

Cristina and Fabrizio either side of the laid table, in front of the meat ageing rooms

Tre fiamme · Italy’s 50 Top Steakhouse 2026

Fabrizio and Cristinatwenty years ago built a restaurant from scratch that was already looking to the future: built sustainably, with natural materials only, and 60 kW of solar panels – a restaurant that runs on sunshine.

They chose a place that is easy to reach and peaceful to linger in. With the same care they shaped the welcome, true to the same principles from the very start, and the food: only the finest, for every need and every budget.

Tre fiamme · Italy’s 50 Top Steakhouse 2026

The dining room with red chandeliers and paper lanterns, its wooden tables laid

The wine room, with bottles on the walls and tables on stone bases

A dining room with dark walls, white windows and gilded frames

The upstairs dining room beneath white beams, overlooking the floor below

A restaurant in harmony with nature

1. Why we are here.

Meat is at the heart of everything. Not one dish among many: it is the reason this place exists, and the reason people come from far away.

2. Where it comes from.

For every cut we know where it comes from and whose hands it has passed through. Some come through here only once. We buy them when we find loins that convince us. And when they’re gone, they’re gone.

3. The fire.

Only local wood on the embers: oak, holm oak, tree heath, manna ash. The grill five centimetres above the coals. Bone-in cuts are aged for sixty to two hundred days before they reach us.

4. No waste.

Nothing is thrown away. The fat becomes the ganache in our chocolates. The trimmings become lunch for the people who work here. We trim every piece of wagyu by hand, so you only pay for what you actually eat.

The wooden board with the Kobe beef trophy and two pieces of beef

Cristina Fagiolini

Head chef

The cuisine of Via di Guinceri is founded on a relentless search for the finest produce, and on the care not to spoil it but to bring out its best. The rest follows naturally.